- Preheat oven to 350°F.
- Wash and core Bell Peppers for puree.
- Add cored Bell Peppers to food processor, blitz until smooth. In a large bowl cream together butter and both sugars until smooth. Then beat in one egg at a time and stir in vanilla and Bell Pepper puree. Add flour and baking soda followed by oats and diced Bell Peppers, stir it all together.
- Make cookies by using a heaping tablespoon and scoop it onto an ungreased baking sheet. Depending on the size, this will make between 18 – 24 cookies.
- Bake for 15 – 20 minutes.
Chef’s Tip: If you do not have non-stick baking sheets just use parchment paper. This will make cleaning your pan easier.